Stuffed Meat Balls In Yogurt Cream Sauce Recipes

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STUFFED MEAT BALLS IN YOGURT-CREAM SAUCE



Stuffed Meat Balls in Yogurt-Cream Sauce image

Number Of Ingredients 15

12 to 15 , blanched raw almonds
Blanching Raw Nuts, Almonds ..........Click the Edit tab and select this entry to learn more.
2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
1 teaspoon Garam Masala + 1/2 teaspoon for garnish
4 cups Yogurt-Cream Sauce with Nuts (1 recipe)
2 tablespoons raisins
1 quarter-size slice peeled fresh ginger
1 fresh green chili pepper, such as serrano, steamed
1 to 2 tablespoon fresh lemon juice
1/4 teaspoon coarsely ground black pepper
1 1/2 pounds ground extra lean lamb or beef
1 small onion, minced
1 teaspoon salt, or to taste
1/2 teaspoon ground green cardamom seeds
1/2 cup finely chopped fresh cilantro, including soft stems

Steps:

  • 1. Soak the almonds overnight in water to cover by 2 inches to soften them, then drain. Meanwhile, prepare the ginger-garlic paste and the garam masala. Prepare the yogurt-cream sauce the day before and refrigerate, or prepare just before cooking the koftas and leave in the pan.2. In a small food processor, process together the almonds, raisins, ginger, green chili pepper, and lemon juice to make a coarse puree. Remove to a bowl and mix in the black pepper (and 14 teaspoon salt, if you wish).3. In a large bowl, mix together the meat, onion, ginger-garlic paste, 1 teaspoon garam masala, and salt. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the almond-raisin mixture into 20 to 25 portions and the meat mixture into 20 to 25 portions. Working with each portion of the meat mixture separately, flatten it to make a large patty and place one portion of the almond-raisin in the center of the patty. Then bring the edges of the patty together to enclose the stuffing, and shape into a round ball or an elongated roll. Transfer to a tray. Repeat with the remaining portions. Refrigerate until firm, about 30 minutes.4. Preheat the oven to 400°F. Place the koftas in a single layer in a flat, ovenproof serving dish. Sprinkle the ground cardamom seeds on top, cover the dish, and bake until firm, about 20 minutes.5. Pour the yogurt-cream sauce over the koftas, cover again, and continue to bake 20 minutes more.Alternatively, add the koftas to the sauce in the pan and simmer about 20 minutes.6. Remove from the oven or pan, sprinkle the garam masala and chopped cilantro on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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